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13
Would sous vide-ing tomatoes result in a deeply caramelised tomato sauce?
Jan 4 '17
12
A question about browning meat for spaghetti bolognese
Dec 30 '14
11
Why do BBQ sauce recipes specify that you must cook the sauce?
Jan 13 '16
6
Is it advisable to season a chicken with salt after having brined it?
Jul 10 '15
5
What is the difference between a thickener and an emulsifier?
Jul 9 '15
4
Does Paprika extract actually taste of Paprika?
Jul 5 '15
3
Why is the texture of the pasta in a store-bought pasta salad different to the texture of pasta I've cooked at home?
Jan 11 '15
3
How do I finely process/puree a large amount of chillies?
Feb 8 '15
3
Which one of the five mother sauces is Sauce Messine derived from?
Dec 20 '15
3
Brining multiple chickens
Sep 6 '14
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99
Unconventional mathematics books
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Soviet Russian mathematics books
39
Why isn’t ‘because’ a logical connective in propositional logic?
35
Why is ${x^{\frac{1}{2}}}$ the same as $\sqrt x $?
19
Learning Mathematics with the aid of spaced repetition systems

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